Summertime Salsa Recipe – Fresh Or Canned To Enjoy All Year Long!

Canned Salsa is a staple in our house!

Where we live, the most common recipe that comes from a summer garden is old-fashioned salsa. Almost everyone that has a garden usually has plans to make salsa by the end of the harvest season. We are no exception.

We use a jar of salsa and/or picante sauce at least every week. The kids now tell us that they don’t ‘like’ store bought salsa…and that they would rather eat it from the jars that we can. Shewwww…we are doing something right as parents :).

With the ever-growing appetites in the house, it was time for us to get busy in the kitchen to begin the process of restocking the canning pantry shelf for the coming year.

The best part – almost all of the ingredients come directly from our garden. We were able to use our own garlic, onions, cilantro, and of course, our own peppers and tomatoes to complete the recipe. Who knows….a future goal may be to make our own vinegar, salt and pepper so we can claim it as 100% ours….. just kidding…we aren’t that crazy!

The skin falls right off after you dip the tomatoes in boiling water followed by an ice bath.

1. Peel tomatoes – place whole tomatoes in a pot of boiling water for 25 seconds and then immediately remove and place them into an ice water bath for the same amount of time. Remove from the water, and the skins will peel off without difficulty.

2. Dice tomatoes in slightly larger than the tomatoes you would typically find in your salsa. – Add to a large stock pot.

3. Remove seeds and ribs of the peppers – roughly chop them and place them in a food processor. Pulse until finely chopped. *If you want to keep the heat in your salsa – keep ribs and seeds of the hot peppers in your salsa. Add the peppers to the tomatoes in the stock pot.

4. Add large chunks of onions, cilantro,and peeled garlic into the food processor. Pulse until the desired consistency is achieved. Add to the stock pot.

7. Add to heated pint jars, wipe the rim, and seal with a warm ring and lid. Process in a hot water bath for 15 minutes.

8. Remove jars and place on a towel – let cool for 24 hours. Before storing, Check to make sure all jars are sealed by pushing on the lid -if it doesn’t move it is sealed appropriately. If it didn’t seal, immediately add to your refrigerator and use within 2 weeks. Store sealed jars on cool dark shelf for up to 12 months.

Enjoy!

Mary and Jim

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Instructions

Peel tomatoes - place whole tomatoes in a pot of boiling water for 25 seconds and then immediately remove and place them into an ice water bath for the same amount of time. Remove from the water, and the skins will peel off without difficulty.

Dice tomatoes in slightly larger than the tomatoes you would typically find in your salsa. - Add to a large stock pot.

Remove seeds and ribs of the peppers - roughly chop them and place them in a food processor. Pulse until finely chopped. *If you want to keep the heat in your salsa - keep ribs and seeds of the hot peppers in your salsa. Add the peppers to the tomatoes in the stock pot.

Add large chunks of onions, cilantro, and peeled garlic into the food processor. Pulse until the desired consistency is achieved. Add to the stock pot.

Add to heated pint jars, wipe the rim, and seal with a warm ring and lid. Process in a hot water bath for 15 minutes.

Remove jars and place on a towel - let cool for 24 hours. Before storing, Check to make sure all jars are sealed by pushing on the lid -if it doesn't move it is sealed appropriately. If it didn't seal, immediately add to your refrigerator and use within 2 weeks. Store sealed jars on cool dark shelf for up to 12 months.